Effect of various dextrin substitutions for wheat flour on dough properties and bread qualities

Storage studies of bread prepared by incorporation of the banana pseudo-stem flour and the composite breads containing hydrocolloids

“…Lower a w has been associated with the increase in the firmness of breads. According to Miyazaki et al (2004), when the differences in the a w value of the bread crumb is minimal during storage indicated retrogradation would be retarded, and bread staling will be slow.…”

“…This result indicated that a rapid increase in staling rate of BCtr after 24 h baking as compared to the composite breads. Miyazaki et al (2004) reported that amylose recrystallization occurs during the first hour after baking, a strong hydrogen bond forms in between molecules and completes a cement structure in amorphous regions. Then, the amylopectin retrograded gradually, followed by gathering of branched chain molecules.…”

“…Starch is the dominant component (75%) of flour and each of the starch granules consists of two structurally distinct polysaccharides: amylose (25%) and amylopectin (75%) (Miyazaki, Maeda, & Morita, 2004). Studies on the retrogradation of the *Corresponding author.…”

Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches

“…Bread was prepared from the substituted flour according to the previous method. 20) The substituted flour (300.0 g), sugar (15.0 g), salt (4.5 g), dry yeast (3.6 g) and an optimum amount of water (determined by the Farinograph) was mixed in a Ladies mixer KN 200 (Taisho Denki Co., Ltd., Osaka, Japan) for 15 min at the speed of 380 rpm. The kneaded dough was subjected to fermentation at 30 C and 85% relative humidity (RH) for 90 min.…”

Cinética de las Características Físicas de Mantecadas Bajas en Grasa Almacenada en dos tipos de Material de Empaque durante su Vida de Anaquel

“…Esto se debió a la menor permeabilidad del polipropileno al vapor de agua (3.1-7.75 g/m2d), respecto a la caja de poliestireno (77.5-155 g/m2d), ya que los materiales con barrera selectiva de humedad y de gases como el polipropileno, protegen de la pérdida de humedad a los productos (Smith, 2004). En el caso de la pérdida de la humedad, en cada tratamiento con empaque (PS y PP) se encontró una pérdida de humedad semejante entre ambas fórmulas (baja en grasa y testigo), no encontrándose diferencia significativa (α = 0.05) entre ellas (Figura 3); lo que puede deberse a que los imitadores de grasa utilizados forman complejos con el producto que evitan la retrogradación prematura del almidón impidiendo la migración de la humedad de la miga hacia la costra (Miyazaki et al, 2004, Smith, et al 2004. El envase en caja de PS, mantuvo la frescura del producto hasta 96 h, mientras que la bolsa de PP hasta 168 h de almacenamiento.…”